Crookneck Squash Pasta Salad

Servings: 10

Ingredients:

½ cup pasta (macaroni, rotini, small shells), uncooked
1 small crookneck or yellow squash, washed
1 medium carrot, washed
1 ½ cups fresh spinach leaves, washed and dried, and stems removed
4 ounces low-fat or fat-free cheddar cheese, cubed (1 cup)


Dressing
5 Tablespoons reduced-fat mayonnaise
1 1/2 Tablespoons orange juice
1/2 teaspoon basil, dried
1/2 teaspoon mustard
1/2 teaspoon garlic powder
1/4 teaspoon black pepper


 

Directions:

  1. Cook pasta with water according to directions on the package.
  2. Drain pasta. Chill in refrigerator if desired while preparing vegetables.
  3. Wash the squash and carrots under cool tap water and scrub with a vegetable brush, trim ends and remove any bad spots. Do NOT peel either the squash or the carrots.
  4. Dice the squash and shred the carrots then place them in a medium-size bowl.
  5. Wash the fresh spinach in cool tap water with a salad spinner or colander and thoroughly dry. Remove stems and any bad leaves. Stack several spinach leaves on top of each other and roll together. Slice crosswise through the roll, making very thin slivers of spinach.
  6. Add the pasta, spinach, and cheese to the squash-carrot mixture; toss to combine.
  7. Make the dressing in a small bowl. Thoroughly blend mayonnaise, orange juice, dried basil, prepared mustard, garlic, and black pepper.
  8. Pour dressing over the salad mixture and toss to evenly distribute the dressing.
  9. Serve immediately or refrigerate and serve chilled.
     
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Recipe Category

Pantry recipes

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Crookneck Squash Pasta Salad

Servings: 10

Ingredients:

½ cup pasta (macaroni, rotini, small shells), uncooked
1 small crookneck or yellow squash, washed
1 medium carrot, washed
1 ½ cups fresh spinach leaves, washed and dried, and stems removed
4 ounces low-fat or fat-free cheddar cheese, cubed (1 cup)


Dressing
5 Tablespoons reduced-fat mayonnaise
1 1/2 Tablespoons orange juice
1/2 teaspoon basil, dried
1/2 teaspoon mustard
1/2 teaspoon garlic powder
1/4 teaspoon black pepper


 

Directions:

  1. Cook pasta with water according to directions on the package.
  2. Drain pasta. Chill in refrigerator if desired while preparing vegetables.
  3. Wash the squash and carrots under cool tap water and scrub with a vegetable brush, trim ends and remove any bad spots. Do NOT peel either the squash or the carrots.
  4. Dice the squash and shred the carrots then place them in a medium-size bowl.
  5. Wash the fresh spinach in cool tap water with a salad spinner or colander and thoroughly dry. Remove stems and any bad leaves. Stack several spinach leaves on top of each other and roll together. Slice crosswise through the roll, making very thin slivers of spinach.
  6. Add the pasta, spinach, and cheese to the squash-carrot mixture; toss to combine.
  7. Make the dressing in a small bowl. Thoroughly blend mayonnaise, orange juice, dried basil, prepared mustard, garlic, and black pepper.
  8. Pour dressing over the salad mixture and toss to evenly distribute the dressing.
  9. Serve immediately or refrigerate and serve chilled.
     

Nutrition Facts

10 serving per container

Serving size 1/2 cup

Amount Per Serving
Calories 80
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 5g
Vitamin D 0mcg 0%
Calcium 53mg 4%
Iron 1mg 6%
Potassium 35mg 0%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.